2cupslight sprouted spelt flour or all purpose gluten free flourloosely packed In measuring cup
1/2cupunrefined palm sugar
2tspaluminum free baking powder
Zest of one lemon
Pinchof sea salt
2free range eggs
3/4cuporganic unsweetened almond or coconut milk
1/3cupmelted coconut oil
1tbspfresh lemon juice
1tsporganic vanilla extract
1cupfresh organic blueberries
1tbsppoppy seeds instead of blueberries
1cupfresh raspberries instead of blueberries
Preheat oven to 350F and line a muffin tray with paper cups (10-12 depending on how big you like them).
Sift all dry ingredients in a large bowl, set aside.
Whisk eggs in a medium bowl until airy (1 minute). Whisk in remaining wet ingredients except blueberries. TIP: If melting the coconut oil, let it cool slightly before adding it to the egg mixture.
Fold wet ingredient mixture into dry ingredient mixture. Do not over mix. Batter is ready once flour is fully combined.
Wash, strain, and dry blueberries gently with a paper towel. Fold into batter.
Scoop batter into paper cups. I like filling all the way to create large muffin tops! TIP: If you do fill to the top, coat the top of the muffin tray with a little coconut oil to prevent muffins from sticking.
Bake at 350F for 22-23 minutes. Muffins are ready when the tops start to crack and turn slightly golden.
If using an all purpose gluten free flour, the cook time maybe approximately 5 or so minutes longer and the tops will not rise as much (this is normal). Insert a toothpick at the 22 minute mark to determine how much longer they should cook for.Also, if using all purpose gluten free flour, do not fill muffin liners all the way to the top as the batter will rise and spill during baking. Fill 3/4 of the way instead.
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